Manjula's Kitchenhttp://www.manjulaskitchen.com
Learn to cook Indian Vegetarian Recipes the easy way.Sun, 13 May 2018 21:49:44 +0000en-UShourly1https://wordpress.org/?v=4.9.5ManjulasKitchenhttps://feedburner.google.comPineapple Sandesh (Bengali Sweet)http://feedproxy.google.com/~r/ManjulasKitchen/~3/Lzbssl56cnU/
http://www.manjulaskitchen.com/paneer-sandesh/#commentsSun, 13 May 2018 21:49:44 +0000http://www.manjulaskitchen.com/?p=12541Pineapple Sandesh is a popular Bengali sweet. This is healthy and delicious dessert and a great dessert for sophisticated people and so easy to make.

Pineapple Sandesh (Bengali Sweet)

Pineapple Sandesh is a popular Bengali sweet. This is healthy and delicious dessert and a great dessert for sophisticated people and so easy to make.

4 cup whole milk

3 Tbsp lemon juice

3 Tbsp fine sugar

1/4 tsp cardamom

6 slice pineapple (canned)

2 Tbsp sliced pistachios (for garnishing)

Making paneer: Boil the milk in a heavy bottomed pan over medium high heat, stirring occasionally.

As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.

Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.

Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.

Making Sandesh: Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough.

Add the sugar and cardamom powder into the paneer and knead the paneer again until sugar is mixed well. Now this paneer known Sandesh.

Spread the pineapple slices on a dry surface and pat dry using the muslin cloth or paper towel.

Spread the Sandesh covering the pineapple slices evenly and garnish with slice pistachios. I prefer cutting them in four.

Refrigerate the Sandesh for about 1 hours before serving. Pineapple Sandesh taste best when it is served chilled and refrigerating the Sandesh also helps to set over pineapple.

After kneading the sugar with paneer it is known as Sandesh. This is a basic Sandesh you can use this for making many variation of Sandesh. I also I have 2 more recipe of Sandesh, you will be interested Sandesh, and Chocolate Sandesh

]]>http://www.manjulaskitchen.com/paneer-sandesh/feed/3http://www.manjulaskitchen.com/paneer-sandesh/Happy Mother’s Day!!http://feedproxy.google.com/~r/ManjulasKitchen/~3/fLMq5oU-EgY/
http://www.manjulaskitchen.com/happy-mothers-day/#respondSat, 12 May 2018 06:20:36 +0000http://www.manjulaskitchen.com/?p=12533Happy Mother’s Day to all the great mothers out there! As you know, this Sunday is the big day! I’m sure you are in the midst of planning something special for Mother’s Day. Now that Spring is officially here and the weather has been great here in San Diego, I think a fun idea is […]

As you know, this Sunday is the big day! I’m sure you are in the midst of planning something special for Mother’s Day. Now that Spring is officially here and the weather has been great here in San Diego, I think a fun idea is to celebrate with a picnic. It’s an easy and simple way to enjoy the abundant sunshine and fresh air. My grandkids especially enjoy picnics because they can run around and use up their energy! We enjoying playing frisbee, soccer, and most importantly munching on delicious treats. When my grandkids get together there is always the sound of laughter. It means so much to me that I get to watch them. It’s the best excuse to bring the family together.

Here are some ideas of delicious munchies to bring to a picnic:

Bread Pakoras

Puries rolled with Chatpate Aloo (spicy potato):

Puri

Chatpate Aloo

Masala Mathri

You can pair the above with a variety of chips, cookies and fruit. I also like to bring homemade lemonade to cool off.

]]>http://www.manjulaskitchen.com/happy-mothers-day/feed/0http://www.manjulaskitchen.com/happy-mothers-day/Stuffed Masala Rava Idli, Spicy Chana Dal Stuffing, Healthy Snack, Easy Idli Recipehttp://feedproxy.google.com/~r/ManjulasKitchen/~3/zH2--C4z-MU/
http://www.manjulaskitchen.com/stuffed-idli-masala-idli/#commentsSun, 29 Apr 2018 07:48:18 +0000http://www.manjulaskitchen.com/?p=12515Stuffed Idli is a delicious and healthy snack. For the filling, I used spicy chana dal stuffing which makes it unique and also flavorful. I like to serve stuffed Idli with tea or as an appetizer with a side of cilantro chutney. This also makes a great lunch box meal as it is very healthy and satisfying.

Stuffed Idli is a delicious and healthy snack. For the filling, I used spicy chana dal stuffing which makes it unique and also flavorful. I like to serve stuffed Idli with tea or as an appetizer with a side of cilantro chutney. This also makes a great lunch box meal as it is very healthy and satisfying.

This recipe will make about 14 Idlies.

For Idli

1 cup coarse sooji (Rava, samolina)

1/2 tsp salt

1/2 cup yogurt (dahi, curd)

3/4 cup water (as needed)

1 tsp ENO (fruit salt)

Stuffing

1/2 cup chana dal (bangal gram)

1/2 cup potato (boiled and cut into small cubes)

2 Tbsp green chilies (chopped)

1 tsp ginger (shreddded)

1 tsp salt

1/4 tsp turmeric (haldi)

1 tsp coriander powder (dhania)

1 tsp dry mango powder (amchoor)

1/2 tsp cumin seeds (jeera)

1/8 tsp asafetida (hing)

1/4 tsp garam masala

Utensils for Making Idlis, Idli stand, or Alternatively, an egg poacher can work just as well, if you do not have an Idli stand.

For stuffing soak dal for at least 3 hours, drain the water.

Grind all the stuffing mix except potato in a grinder to make coarse paste, do not use any water I like to use food processer. Stuffing should be moist. Add potatoes and mix it well, Set aside.

Mix sooji, salt, and yogurt, add water as needed to make a pancake-like batter. Set aside for at least 30 minutes.

To make stuffed idli, grease the idly plate. Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays.

pour about 1 tablespoon of batter and spread evenly. Now add 2 teaspoons of masala and pour over about one tablespoon idly batter covering the filling. Repeat the process. Place the stand into the steaming pot.

Cover the pot and steam idles for about 12 minutes on medium heat. Insert a fork in the center of one idli. If the fork comes out clean, remove the stand from the pot. Do not overcook idles, as they will lose their softness and dry out as they cool.

Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mold. Idles should be spongy and soft.

]]>http://www.manjulaskitchen.com/stuffed-idli-masala-idli/feed/5http://www.manjulaskitchen.com/stuffed-idli-masala-idli/Vegan Mac and Cheese, Quick and Easyhttp://feedproxy.google.com/~r/ManjulasKitchen/~3/vJvhgPL-lt8/
http://www.manjulaskitchen.com/vegan-mac-and-cheese/#commentsSun, 22 Apr 2018 09:02:01 +0000http://www.manjulaskitchen.com/?p=12506Vegan Macaroni and Cheese is made with dairy free cheese. This quick, easy recipe is creamy and delicious. Mac and cheese has always been a comfort food in my family. My son is on a dairy free diet and one day while craving for Mac and Cheese, asked about making vegan cheese. I experimented with many recipes and finally my son was happy with the result. To my surprise my grand-kids also enjoyed this vegan mac and cheese. This was a surprise success at my house.

Vegan Mac and Cheese, Quick and Easy

Vegan Macaroni and Cheese is made with dairy free cheese. This quick, easy recipe is creamy and delicious. Mac and cheese has always been a comfort food in my family. My son is on a dairy free diet and one day while craving for Mac and Cheese, asked about making vegan cheese. I experimented with many recipes and finally my son was happy with the result. To my surprise my grand-kids also enjoyed this vegan mac and cheese. This was a surprise success at my house.

Boil the macaroni according to the instruction over the box. Set aside.

In boiling water soak the broccoli for few minutes and drain the water, set aside.

Soak the cashews for about half hour and set aside.

Wash and peel both potatoes and carrots, and chop into uniform pieces and boil with 2 cups of water for about 8 minutes, till they are soft. Take them out from water.

Add all the ingredients for cheese into a blender with one cup of water and blend until smooth, use more water as needed. I used about 2 cups of water.

Pour into a pot on the stove and heat to medium-low heat, stirring occasionally. Once it starts to thicken, remove from the heat and stir again and it should thicken up a bit more. If it’s too thick, add more water. Cheese should be pourable consistency. It should only take a couple of minutes to thicken up on the stove.

]]>http://www.manjulaskitchen.com/vegan-mac-and-cheese/feed/5http://www.manjulaskitchen.com/vegan-mac-and-cheese/Sooji ka Halwa, Rava Sheera, Suji Halwahttp://feedproxy.google.com/~r/ManjulasKitchen/~3/qv7-sFy12ow/
http://www.manjulaskitchen.com/sooji-halwa-2018/#commentsSun, 15 Apr 2018 06:55:37 +0000http://www.manjulaskitchen.com/?p=12494Sooji Halwa is a traditional but popular dessert. Sooji Halwa is delicious and a welcome treat for guests. I have done this recipe a few years ago and now decided to do another version of Sooji Halwa with little twist, turning this into an exotic Halwa beyond your belief.

Sooji ka Halwa, Rava Sheera, Suji Halwa

Sooji Halwa is a traditional but popular dessert. Sooji Halwa is delicious and a welcome treat for guests. I have done this recipe a few years ago and now decided to do another version of Sooji Halwa with little twist, turning this into an exotic Halwa beyond your belief.

1/2 cup sooji (rava, semolina)

2 Tbsp milk

1/4 cup clarified butter (ghee)

1/3 cup sugar

1-1/2 cups water

1/8 tsp cardamom powder (ilachi)

few strings saffron (kaser)

1 Tbsp sliced pistachios (pista)

In a bowl mix the sooji and milk together and set aside for about five minutes. This will become lump brake it up with fork

In a boiling water add sugar, cardamom powder, and saffron mix it well, and Set aside.

In a frying pan heat the clarified butter over medium heat, just enough to make the ghee warm. Turn off the heat and add the sooji. Mix the sooji with ghee pressing with spatula making sure ghee and sooji is mix well and no lumps.

Open the heat again to medium low and roast the sooji to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.

Add the syrup slowly, as you add the syrup to sooji water will splatter. Let it cook for about 4 minutes.

Sooji will absorb the water, as the Halwa cools, so keep Halwa a little softer then you want.

]]>http://www.manjulaskitchen.com/masala-popcorn/feed/6http://www.manjulaskitchen.com/masala-popcorn/Zucchini Pasta, delicious vegan and gluten free pasta, Zucchini Noodleshttp://feedproxy.google.com/~r/ManjulasKitchen/~3/gBWi1Sob4jI/
http://www.manjulaskitchen.com/zucchini-pasta/#commentsSun, 25 Mar 2018 22:32:15 +0000http://www.manjulaskitchen.com/?p=12476Zucchini Pasta is a healthy replacement for pasta. This is a great recipe, super easy, quick and delicious. I like to serve this with homemade tomato sauce or you can serve with your own favorite sauce. Zucchini Pasta is also vegan and gluten free.

Zucchini Pasta is a healthy replacement for pasta. This is a great recipe, super easy, quick and delicious. I like to serve this with homemade tomato sauce or you can serve with your own favorite sauce. Zucchini Pasta is also vegan and gluten free.

For Zucchini Pasta

2 medium Zucchini

1/2 cup mushrooms (sliced)

1/4 tsp salt

1/4 tsp dry basil

For Tomato Sauce

2 cups tomatoes (finely chopped)

2 Tbsp olive oil

1/4 tsp dry basil

1/4 tsp dry oregano

1/8 tsp black pepper

1/2 tsp red chili flakes

1/2 tsp salt

2 tsp sugar

1/2 tsp corn starch

also need vegetable spiral slicer

In a sauce pan add the oil basil, oregano, red chili flakes add the tomatoes cook over medium heat. Tomatoes should be soft and little mushy. Add salt sugar and corn starch and cook for another minute until most of the water from tomato has evaporated. Keep the sauce aside.

spiralize your zucchini into noodles using a vegetable spiral slicer this is readily available.

Heat the oil in a sauce pan over medium heat add the mushrooms, stir-fry until mushrooms lightly browned. Add zucchini spirals sprinkle the salt and basil. Stir fry for about 2 minutes.

]]>http://www.manjulaskitchen.com/zucchini-pasta/feed/3http://www.manjulaskitchen.com/zucchini-pasta/Paneer Pulao, Vegetable Pulav, Rice with Indian Cottage Cheese Pulaohttp://feedproxy.google.com/~r/ManjulasKitchen/~3/uDgwAFWMykg/
http://www.manjulaskitchen.com/paneer-pulao/#commentsSat, 17 Mar 2018 21:42:34 +0000http://www.manjulaskitchen.com/?p=12470Paneer Pulao is an exotic rice dish, super easy to make and tastes delicious. This is a great side dish for get-togethers. Paneer Pulao goes well with yogurt or soup. This is also a satisfying lunch box meal.

Paneer Pulao, Vegetable Pulav, Rice with Indian Cottage Cheese Pulao

Paneer Pulao is an exotic rice dish, super easy to make and tastes delicious. This is a great side dish for get-togethers. Paneer Pulao goes well with yogurt or soup. This is also a satisfying lunch box meal.

Recipe will serve 4.

1 cup rice (preferred basmati rice)

1 cup paneer (cut into small cubes)

1/2 cup green peas (using frozen peas)

1/2 cup carrots (cut into small cubes)

1/2 cup corn (using frozen corn)

2 Tbsp clarified butter (ghee)

1 tsp cumin seeds (jeera)

10 curry leaves

1 tsp ginger paste (adrak)

1 Tbsp green chili (cut in small pieces)

1 tsp salt (namak)

1/2 tsp garam masala

2 Tbsp cilantro chopped (hara dhania)

2 cup water

Wash rice gently changing water 2-3 times.

For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.

Heat the oil in a saucepan over medium heat. Oil should be moderately hot. Add the cumin seeds. When they crack, add curry leaves, ginger, and green chili, stir for few seconds.

Add green peas, carrots, and corn, stir and add paneer, and salt stir for about one minute, add the rice and water. Increase the heat to high and bring it to boil. Turn the heat to low and cover the pan and cook for 15 minutes or until rice is tender and water has evaporated.

Turn off the heat add cilantro, and garam masala and fluff the pulao with a fork. Cover the pan for few minutes before serving.

]]>http://www.manjulaskitchen.com/paneer-pulao/feed/5http://www.manjulaskitchen.com/paneer-pulao/Chole Rajma Curryhttp://feedproxy.google.com/~r/ManjulasKitchen/~3/brtFAAnzhhg/
http://www.manjulaskitchen.com/chole-rajma-curry/#respondSun, 11 Mar 2018 19:50:44 +0000http://www.manjulaskitchen.com/?p=12463Chole Rajma Curry is a healthy and delicious main course meal. This is a popular north Indian cuisine which consists of boiled beans cooked with spicy tomato gravy. It goes well with roti, naan or rice.

Chole Rajma Curry

Chole Rajma Curry is a healthy and delicious main course meal. This is a popular north Indian cuisine which consists of boiled beans cooked with spicy tomato gravy. It goes well with roti, naan or rice.

1 cup chick peas, (chole, kabuli chana, garbanzo beans, )

1/2 cup kidney beans (rajma)

2 cup diced tomatoes (about I used 3 Tomatoes)

1 Tbsp chopped ginger (adrak)

1 Tbsp chopped green chili

3 Tbsp oil (prefer canola or vegetable )

1/4 tsp asafetida (hing)

1 tsp cumin seeds (jeera)

2 Tbsp coriander powder (dhania)

1/2 tsp turmeric (haldi)

1/2 tsp red chili powder

1/2 tsp black pepper

1-1/4 tsp salt

1/2 tsp garam masala

Wash and soak chick peas and kidney beans in about six cups of water for at least 6 hours, preferably overnight (the beans will double in volume).

Cook the chick peas and kidney beans in pressure cooker with 3 cups of water. Close the cooker and put the pressure on.

Cook on medium high heat.

As pressure cooker starts steaming turn the heat down to medium and cook for about 30 minutes.

Close the heat and wait until steam has stopped before opening the pressure cooker. Beans should be soft and tender.

Cut the tomatoes and green chili in small pieces, and blend tomatoes, green chili, and ginger to make a pure.

Heat the oil in a sauce pan, test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, turmeric, chili powder, and black pepper.

Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add beans, salt, and more water as needed. Cover the pan and cook over medium high heat, for about 10 minutes.

]]>http://www.manjulaskitchen.com/chole-rajma-curry/feed/0http://www.manjulaskitchen.com/chole-rajma-curry/Corn Cutlets (Corn Fritters)http://feedproxy.google.com/~r/ManjulasKitchen/~3/Gef2kmXLyu8/
http://www.manjulaskitchen.com/corn-cutlets/#commentsSun, 04 Mar 2018 00:42:22 +0000http://www.manjulaskitchen.com/?p=12454Corn Cutlets are a mouthwatering appetizer which can be served as starters for a party or even as an evening snack. Corn Cutlets are crispy outside and soft inside. This is one of those snacks you can serve without any sauce and they taste delicious. They are also gluten free, and vegan.

Corn Cutlets (Corn Fritters)

Corn Cutlets are a mouthwatering appetizer which can be served as starters for a party or even as an evening snack. Corn Cutlets are crispy outside and soft inside. This is one of those snacks you can serve without any sauce and they taste delicious. They are also gluten free, and vegan.

This recipe will make 12 cutlets.

2 cup yellow corn (I am using frozen corn)

1 tsp fennel seeds (coarsely ground, saunf)

1/2 tsp salt

1 tsp ginger (grated, adrak)

1 Tbsp green chili (finely chopped, hari mirch)

1 Tbsp cilantro (finely chopped, hara dhania)

1 tsp mango powder (amchoor)

1/4 cup rice flour (chawal ka atta)

Also Need

oil to fry

Defrost the corn, and pat dry. Then blend the corn to coarse paste without adding any water.

Transfer the paste to a large mixing bowl. Add all the spices, ginger, fennel, coriander, green chili, mango powder and salt, mix it well.

Add rice flour to the corn mixture, mix it well. Mixture should hold together, and consistency should be like a soft dough. If needed add little more rice flour.

Wash and grease your palm lightly, divide the dough into 12 equal parts and shape the into bullets.

Heat the oil in a frying pan on medium heat. Oil should be moderately hot. To check the oil, drop a little piece of mixture, mixture should sizzle and come up. Drop the rolls slowly into it, taking care not to overlap them.

Fry the cutlets until they are golden brown, turning occasionally. This should take about 6-7 minutes. Take them out over a paper towel.

Suggestions

Serve them hot! If you have prepared them beforehand, heat them in a toaster oven or in oven to bring the crispness back. But they taste good even at room temperature.